“I NEED FOOD, FEED ME!”

WHY DO PEOPLE USE FOOD

Study the pictures below and justify each persons need for food. The four needs are Physical, Emotional, Psychological, and Social. Beside each need, list two characteristics of that need.

Physical

PsychologicalSocial Emotional

ACTIVITY For each of the following situations, give an example of a food you would

eat and determine what human need you would be satisfying.

SOCIAL NEEDS think/pair/shareThe Human Social Need for using food involves the interaction of

people. People meet and greet with each other to provide companionship & camaraderie; support, love and affection;

status; and to share similar interests.

Divide your page into quarters.

Label each quadrant with the following headings:

• Spend five minutes alone brainstorming events or occasions that you think would fit under each of the four headings.

•Companionship & Camaraderie•Support, Love and Affection•Status•Similar Interests

oTurn to the person beside you and spend five minutes taking

turns to discuss with them the events that you have written

down.

oTurn back to the front of the class and spend 10 minutessharing

with the rest of the class your events under each heading. Have

one student act as a scribe on the board to write down each

Class members ideas.

oRemember to write any new events or occasions that may be

said and that you do not have down on your page as well.

SOCIAL NEEDS think/pair/share

FOOD FOR SPECIAL OCCASIONS

CLASSIFICATIONS OF FUNCTIONS

Communities celebrate special occasions in different ways, however they do have one characteristic in common, they like to celebrate with a group of people who share similar interests.

Occasions that are special to one culture or civilisation may not be recognised by another culture.

Special occasions that can be celebrated are the result of Historical, Religious, Social or Family events.

HISTORICAL Certain occasions are

celebrated according to their historical context.

Such occasions as Anzac Day and Mothers Day were founded many years ago and are still celebrated today.

The significance and meaning behind some Historical Occasions is lost from generation to generation, however the importance of these days are still celebrated.

ANZAC DAY The 25 April is marked as a national holiday in Australia and

New Zealand. This day commemorates the landing of the ANZAC (Australian and New Zealand Army Corps) forces at Gallipoli in 1915. ANZAC Day is a day to remember those soldiers who displayed courage, discipline and who gave their lives fighting in conflicts throughout the first World War. The phrase ‘LEST WE FORGET’ is a phrase that will be remembered for years to come. The wives and mothers of soldiers fighting on foreign lands used to bake biscuits and cakes to send over to their loved ones. One popular recipe that has become famous is the ANZAC biscuit.

ACTIVITYCan you list five (5) more Historical Events that call

for special occasions and list one type of food associated with that occasion?

Throughout the world there are a myriad of

religions.

Each culture worships or follows some form of

religion or another.

In most religions, there are special occasions

that are celebrated.

RELIGIOUS

Some religious activities are celebrated by people

regardless of the religious context, while the true

meaning of some religious occasions have been lost

through corporate marketing.

Australia is known as a multicultural society with

various religions being practiced, therefore the

opportunity to witness and experience a variety of

festivities is available.

RELIGIOUS

The Christian festival known as Christmas is

celebrated on December 25th each year.

This holiday is celebrated to commemorate the birth

of Jesus Christ.

Christmas is seen by many as a time to spend with

family and loved ones.

The sharing of cards and gifts has become a tradition

on Christmas morning.

CHRISTMAS

Foods, such as Christmas Cakes and Puddings,

Roast Turkey, Egg Nog, Fruit Mince Tarts and Ham

have become associated as traditional Christmas

feasts.

Special customs such as a Christmas Tree or

Roasting Pine Cones vary among families, however

the same meaning is shared.

CHRISTMAS

Can you list three (3) more Religious Events that call for special occasions and list one type of food associated with that occasion?

ACTIVITY

Social occasions can be known as either formal or informal.

A social occasion is the coming together of a group of people with similar interests to share an event.

Informal social occasions can include a family meal or friends having a Morning Tea coffee together.

A formal social occasion may include a dinner party or ball.

Social occasions can also incorporate community events that may be held on an annual basis, such as a Spring Dance or a festival.

SOCIAL

Can you list six (6) Social Events that call for special occasions and list one type of food associated with that occasion?

ACTIVITY

FAMILYThe coming together of family members is an important

aspect of family life.

Whether it be around the dinner table for meals or a birthday party with family and friends, special occasions can be celebrated.

Family occasions can be either formal or informal.

Informal functions can include a BBQ picnic with relatives.

Formal functions can include a Wedding or Anniversary.

Family functions can be either simple or quite complex.

WEDDINGS AND

ANNIVERSARIESSome special occasions incorporate various function

categories.

Weddings for example, incorporates Social, Religious and Family functions into one special occasion.

Even though the structure or festivities of a wedding may differ between couples and cultures, the coming together of people to celebrate a common interest remains the same.

Weddings are usually a formal occasion with specific foods being offered.

The presence of a Wedding Cake is just one example of a traditional food item that is served at a wedding.

ACTIVITY Can you list six (6) more Family Events that call for special

occasions and list one type of food associated with that occasion?

HOMEWORK ACTIVITYComplete the following columns on Wedding

Anniversaries.

Each years anniversary gift is marked by a theme, some years have been given to assist you on your quest.

There are two columns, the traditional gifts and the modern gifts, you must complete both columns.

The words can be found in the box at the top, some words are used twice, all words must be used to complete the columns.

Good luck.

TYPES OF FUNCTIONS

The characteristics of functions vary from one style to the next.

From decorations and invitations to the array of foods and beverages

offered, each style of function will vary.

The way in which food is presented and served at functions will vary

according to:•the number of people attending•the space available•the type of food•the type of function•dietary requirements •budget •the theme

•Different food service ideas at functions can include Informal or Casual, Buffets, Cocktail / Finger Food, as well as an array of Formal Table Settings.

TYPES OF FUNCTIONS

Casual or Informal settings are often reserved for:

Casual table settings require very little organisation and are usually very laid back and relaxing occasions with no stress.

Food served is usually very simple foods with little to no preparation with guests often having input into the preparation or cooking of the meals.

•morning or afternoon teas•family meals around the dinner table•casual dinner parties with friends•as well as BBQ’s or picnics.

CASUAL / INFORMAL

Buffets, also known as Smorgasbords.Designed for guests to help themselves.Variety of hot and cold food choices. Used for either formal or informal functionsSit down dinners or stand up finger food.Popular for feeding large numbers.Food is arranged so that guests can choose what

they eat rather than being served set meals.

BUFFETS

BUFFETSTypes of Dishes suitable for Buffets:

Simple and attractive Can be prepared beforehandStored without losing any quality.Minimum last minute preparation or plate up.Easy for guests to serve from.Simple garnishes that enhance the foodGarnishes that continue to look good after food

has been taken.

BUFFETSBuffets should be designed so that:

Hot dishes are:Served separate from cold dishes.Displayed in a heating box or Chafing Dish.Usually served first on a buffet

Cold dishes are served second.Bread rolls and condiments to finish.One serving utensil for each item.To allow free flow around the buffet.

FINGER FOOD / COCKTAILFinger food, also known as Cocktail food.Ideal when full meal is not required.Usually an informal gathering of people standing around

drinking and chatting.

Finger food is ideal to serve:to guests on arrival as appetisersbefore or after a show as supperbetween a wedding ceremony and the receptionor when spacing prohibits guests sitting down

FINGER FOOD / COCKTAILFinger food, also known as Cocktail foodIdeal when full meal is not required.Usually an informal gathering of people standing around

drinking and chatting.

Finger food is ideal to serve:to guests on arrival as appetisersbefore or after a show as supperbetween a wedding ceremony and the receptionor when spacing prohibits guests sitting down

FINGER FOOD / COCKTAILTaste & texture— Should be a variety of flavours and textures.

Portion size — Easy to pick up, do not want the food to be too large, bite size is more suitable.

Presentation — Should be eye catching, artistic, appropriately garnished with attention to detail.

Colour — Variety of contrasting and complimenting colours, an excellent blend not just the one colour.

Temperature — There should be a variety of hot and cold food choices.

FOOD DISPLAY

SENSES AND PALATEWhen enjoying the pleasures of eating food, all senses

play a large role.

SENSE OF SIGHT is the initial organ that is used.

(If the food looks good, then generally it will taste good.)

SENSE OF SMELL is the second sensory gland that is utilised.

(Just by an item of food smelling good stimulates the saliva glands creating the feeling of hunger.)

THE PALATEThe TONGUE, also known as the PALATE, is

divided up into four sensory zones: 

FOOD PRESENTATIONWhen presenting food, there are many aesthetic

characteristics that need to be taken into consideration:

oCOLOURoTEXTUREoVARIETYoARRANGEMENT.

If the food has eye appeal and looks good, then generally it will taste good.

Is a very big characteristic of food presentation.

Diners know what colour certain foods should be,

therefore expect these foods to be served this

colour.

More contrasting colours create more eye appealing

food.

If food is all the one colour, then diners will find the

food unattractive and therefore will not enjoy their

meal.

COLOUR

Getting to know the elements of the colour

wheel, i.e. what colours are classified as primary

and secondary will assist in presenting an

attractive display of food.

• You should also become familiar with the

complimentary, adjacent and monochromatic

colour schemes.

COLOUR

Orange

Yellow

Green

AquaBlue

Mauve

Purple

Red

COLOUR WHEEL

If the food a customer is being served is not up to their expectations then they will not be satisfied.

If the customer is expecting their food to be crispy or smooth, then their food should live up to the these expectations, i.e.

(if the pastry of a tart is meant to be crunchy then it should be crunchy if a custard should be smooth then it should not have any lumps in it.)

TEXTURE

The texture also plays a large role in the clientele that you are serving.

(If dietary requirements require food to be served soft due to old age, then you will not serve hard and crunchy food items.)

Texture also has significance to the freshness of the food you are displaying and serving.

(If you serve celery stalks that are wilted and soft, it will indicate to the customer that your food is not fresh and therefore not appetising.)

TEXTURE

The more selections that the customers have to choose from, the more appetising the food will look.

On a canapé platter, four or five options will be more appealing and colourful as apposed to only one or two choices.

Garnishing is a big part of providing a variety to your presentation. Having individual garnishes for different dishes distinguishes each dishes characteristics.

“Variety is the spice of life”

VARIETY

There are a number of options that can be

adapted to provide variety to presentation, these

options can include the use of:

An array of different foods.Different shapes and cuts.Different textures and colours.Different displays, e.g. cheese boards,

chocolate fountains or fondues.Different flavours and temperatures.

VARIETY

There are certain characteristics or rules that need

to be followed when arranging food.

These characteristics include: 

oHeight of the dish.oTechnicalities of the dish.oTextures and colours.oFood choices or options.oType of dish i.e. soup or steak.oCutlery and crockery being used.oThe garnish that will be used.

ARRANGEMENT

When arranging food to be presented, it should:

Be arranged neatly and attractively.

Have height and air present throughout the food.

Not be served in a pile in the middle of the plate.

Not be any spillages or finger prints around the

rim of the plate.

ARRANGEMENT

When arranging food, think of it as a piece

of art and the plate or platter your canvas.

The rim of the plate is known as the border

and therefore all of food should be presented

within the border.

When arranging platters of canapés, look

for different shapes, colours and textures.

Platters should be presented in neat rows

with different food items present on each

platter.

ARRANGEMENT

The End